September marks the theoretical end of the North America's blueberry season. This means that soon ,*tear*, I won't (unless I slip and purchase South American blueberries, which I am sure I won't) have these blue gems for a while.
This summer Trader Joe's on Cinema Drive had stacked their fridge's berry section with lots of blueberries and for a mere $6.25 you could get a whole lot of them. Stuck inside 16 oz. plastic containers they were bursting with flagrance and sweet tasting flesh while waiting to be liberated. I liberated some, ok I liberated a whole lot, and just fresh out of the colander popped them into my mouth with gusto. Then I decided to do the responsible thing and make a blueberry tart.
This recipe from Chocolate and Zucchini is unusual as it doesn't ask the baker/experimental blueberry fiend, to cook the blueberries first, but it actually works. The small explosions of baked blueberries were welcome bursts of moisture given that I kind of dried out the tart crust a bit too much in my 400 degree oven.
Summertime...it goes so fast.
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